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Salvadorian Roasted Turkey
December 23, 2010

I make this turkey every Thanksgiving since I found it - though with modifications (I don't use the apples/olives to stuff it, though I might this year as I'm pre-cooking my stuffing, and I don't sear the turkey, mine are always too big). Someone asked about this in a fryer - The basting sauce would pretty much come right off of it if fried, though I'm not sure if there's a way you could add the salsa UNDER the skin versus pouring over. I don't know if that would be "fryer safe," you should check instructions. This makes a pretty crispy skinned turkey.

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